Shifts in how diners pay are affecting staff and operations – how to turn change into opportunity
May 21, 2021
Already have an account?
Sponsored by Netspend
As restaurants work to reopen and rebuild, they’re contending with a big change in the way people pay for food, from carryout to full-service dining.
More often, diners are paying digitally for both meals and tips1, which leaves locations with considerably less cash on hand to pay out tips or expense reimbursements at the end of each shift.
This shortage can lead to delays that disrupt day-to-day operations and place a heavy burden on an already financially stressed segment of the workforce.
It’s no surprise that workers want their tips to be reliable and immediate at the end of a shift, and some staff are even willing to quit for it. A new study found that a large majority of tipped workers (65%) would rather work for an employer that gives them their tips digitally. And nearly half (48%) of tipped workers would be willing to leave their job for one that gives them their tips immediately at the end of their shift.
The study, “The Evolution of the Tipped Worker” conducted by Netspend, surveyed nearly 1000 U.S tipped workers, and uncovered three major trends related to how employees are paid and the impacts on absenteeism, retention and performance.
Download the whitepaper to learn how workers and restaurants are adapting, what changes can be made to address these trends, and how to rebuild workforce stability and drive profitable growth.
[1]Visa, April 2020, “Merchants and consumers turn to tap to pay as part of new daily routines
